Cocktail Recipes

Spirit Guide: Kappa Pisco with Allan Katz

September 18th, 2012 — 5:26pm

Kappa Pisco
It arrived in an incredibly sleek package with its respective representatives. I did my best to keep my eye-roll in check. Most times when people show up with their fancy new brand in its fancy new packaging it sucks. Truth. I take my responsibility to pour you the best things I can that we can both afford very seriously. After all, it does make me a spiritual guidance counselor of sorts.

Before getting into the individual spirit, let’s look at Pisco as a category. It is a clear brandy distilled from grapes. It is not a type of rum. It does however, wind up in the rum section of your local retailer constantly. I don’t think outside of the nerdiest bartender-curated boutique shops I’ve ever seen it in the brandy section. Since I’ve got a soft spot for misunderstood spirits (we’ll cover Grappa next time) you’ll notice we take a certain reverence with our Pisco Sours and it always winds up on our winter menu as it plays so well with holiday spices.

Back to Kappa:
Upon first taste I noticed that this spirit may be a looker, but it’s got depth, too. Fragrant. Ethereal. Light, but not without substance and a rounded full-bodied mouthfeel. Clocking in at 82.5% ABV distilled from Alexandria and Rose Muscat varietals Kappa’s easily the best Chilean Pisco I’m yet to try. It shouldn’t have been a surprise that a vine authority like Andy Seymour put his considerable experience into its production. There’s been a number of new piscos to hit the market in recent years and some are awesome (Campo de Encanto, Maccu Pisco) while some smell like they were distilled from Febreze (Pisco Porton).

When asked what I’d mix it with, I replied that I wouldn’t want to do very much with it (not what a purveyor wants to hear from a bar manager). I liked the stuff very much on its own. With many spirits nuance is lost in a cocktail. But once pressed, I thought of the individual characteristics that I’d like to highlight and wound up with Grape Expectations. That’s how most of our drinks emerge at Caña. Many bartenders (especially the mixologists) think of flavors they’d like to present in a drink then work on the spirits that’ll carry those flavors to your palate. That’s cool, but it’s not my style. It’s more fun when a tasting glass whispers a cocktail to us. The spirit world usually knows what its talking about.

Grape Expectations
- 1.5 Kappa Pisco
- .5 lime
- .5 Imbue vermouth
- .5 simple
- Barspoon of Tuaca
- 1 oz. by volume of champagne grapes
- thoroughly muddle grapes with all ingredients
- shake with cubes & pour unstrained to a double old fashioned glass
- serve with a boba straw so you can enjoy the tiny muddled grapes shooting up the straw as you drink your handiwork

Allan Katz, Caña Rum Bar, GM

Scotch Breakfast

June 28th, 2012 — 12:15pm

Bacon, lemon, and whisky for breakfast anyone? Bartender Eric Alperin mixes the perfect morning fix for WSJ’s Deborah Kan — a Scotch Breakfast.

Brown sugar
1/2 bar spoon of maple syrup
Angostura bitters
Soda water
16 mL Yamazaki 12-year whisky
Lemon + orange peel

How to Fat Wash
3 pieces of cooked bacon
Put gristle and angostura bitters into a container
Sit in room temperature for a few hours
Freeze it for 24 hours

Mix This: The Mexican Phoenix

April 25th, 2012 — 4:15pm

The Mexican Phoenix
- .5 oz Tanteo Cocoa Tequila
- 1 oz Bootlegger’s Black Phoenix (chocolatey coffee chipotle stout)
- .5 oz fresh squeezed lemon
- .5 oz simple syrup
- .5 oz egg white

Shake all, serve up in a coupe.
Garnish with a sprinkling of pumpkin spice.

This drink was created for The Golden Gopher by Jonathan (owner of Tanteo) & Justin Fix (Tanteo Market Manager).

We recently had a tasting of around 30 of the Tanteo cocktails one day & noticed that none of them had beer as an ingredient. We asked them if they knew it was a super popular request these days. We know how to make all of the old school beer cocktails, but wanted something new, simple and delicious. After some trial and error, they came up with the “Mexican Phoenix,” which we all loved! It’s creamy, sweet and spicy! We love it so much that it will be one of our featured drinks on Cinco!

Lauren Wong, Golden Gopher, GM

Mix This: Pimm’s 5

April 18th, 2012 — 5:44pm

Spring is here and summer is upon Los Angeles.  So what did the bartender’s at Cole’s come up with?  After 2 months of work and many recipes later we would like to share with you our version of  ”Pimm’s 5″. Unlike like the “Pimm’s 1″ recipe that originally was made with gin, the “Pimm’s 5″ recipe was  made with Rye (Pimm’s #2- Scotch; Pimm’s #3-Brandy; Pimm’s #4-Rum; Pimm’s #6-Vodka).  The only 3 left in exitence  are Pimm’s #1, #6, and #3 (now called Winter).  Pimm’s #5 was distilled and sold after World War 2, but because of the company’s hard times and reduced demand Pimm’s #5 was phased out.  At Cole’s we say Boooooo!!!!  D. “Max” Maxey, a bartender at Cole’s, came across one of the original bottles of Pimm’s #5, and the Bar interest of creating a version was on it’s way.  We would love for our regulars and new comers to stop and try our Pimm’s #5 cup, which will be our 1930′s special for April and our seasonal special for May.  Don’t  worry you will always be able to get it year round, but there’s nothing like the beginning lanch!!!

Pimm’s 5
- 2oz of Cole’s Pimm’s #5

- 2 cucumber slices

- 1 orange slice

- 1 lemon wedge

- 4 mint leaves

- Touch of Cracked Fresh Pepper

- Over Ice & Topped with equal parts Soda & Sprite

Brent Falco, Bar Manager, Cole’s

Mix This: Irish Coffee

April 11th, 2012 — 2:07pm

The Irish Coffee

- 2 parts Bushmills Irish Whiskey
- 4 parts Coffee
- 1 ½ parts fresh hand whipped cream
- 1 brown sugar cube

Combine the Bushmills, coffee, and sugar cube to a mug and muddle the sugar cube until you can’t see any of it in the drink.  Hand whip your cream for about one minute and top off the coffee with it.

The Irish Coffee was created 100 years ago by Joe Sheridan, head chef at Foynes County, Limerick, Ireland.  The idea for it originated after a group of American passengers arrived after disembarking from a Pan Am flying boat.  It was winter and they were all very tired.  Sheridan added some whiskey to their coffee to warm them up a bit more.  After asking if they were being served Brazilian coffee, Sheridan replied,”no, it’s Irish Coffee.”

Irish Coffee was then brought over to San Francisco after Stanton Delaplane, a travel writer, drank some at the Shannon International Airport in Ireland.  He also worked for the Buena Vista Café in San Francisco, and started serving it on November 10, 1952..  He re-created the recipe by floating cream on top of the coffee.

Irish coffee is now served all over the world, in different variations.  But true Irish coffee always has a good Irish coffee to go along with it.

Jeff Marino, Casey’s Irish Pub, GM